Beef Caldereta with Liver Spread Substitute

Instructions

1. 1Prepare your ingredients: Cut the about 910 g of beef chuck into about 2.5 cm cubes. Dice the 2 large potatoes, 2 large carrots, and 2 large bell peppers into bite-sized pieces. Chop the 1 large onion and mince the 4 cloves of garlic.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat, about 200°C. Brown the about 910 g of beef chuck in batches until all sides are nicely seared, then remove the beef from the pot and set it aside.
3. 3Add the chopped 1 large onion to the same pot and sauté for 3-5 minutes, until it begins to soften and turn translucent. Add the minced 4 cloves of garlic and cook for another minute until fragrant, being careful not to burn it.
4. 4Pour in the 1 (about 425 g) can of tomato sauce and cook, stirring occasionally, for 5 minutes. This helps to deepen the flavor of the sauce.
5. 5Return the browned about 910 g of beef chuck to the pot. Add the 2 cups of beef broth, the 2 tablespoons of soy sauce alternative (coconut aminos), and the 1 bay leaf. Stir everything together, bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 1.5 hours (90 minutes), or until the beef is very tender when pierced with a fork.
6. 6Add the diced 2 large potatoes, 2 large carrots, and 2 large bell peppers to the pot. Stir them into the stew, cover the pot again, and continue to cook for another 30 minutes, or until the vegetables are fork-tender.
7. 7Stir in the 1/2 cup of liver spread alternative, the 1/2 cup of green olives, and the 1/2 cup of cheddar cheese. Continue to simmer gently for 5 more minutes, stirring frequently, until the cheese has completely melted into the sauce and the stew has thickened slightly. Season with the 1 teaspoon of salt and 1/2 teaspoon of black pepper to your liking.
8. 8Serve the Beef Caldereta hot, ideally with steamed rice.

Substitutions

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